Fennel, Orange & Caper Salad

Thinly sliced raw fennel tossed with briny capers and fresh dill, dressed in a blended vinaigrette made from actual orange pieces, red wine vinegar, Dijon mustard, and olive oil. This salad is bright, crunchy, and full of contrast.

The dressing is where this recipe gets clever. Instead of squeezing orange juice, you blitz a whole quarter of an orange (pith, flesh, and all) in the food processor with vinegar, mustard, sugar, and salt until smooth. Then the olive oil gets streamed in while the motor runs, creating an emulsified, creamy vinaigrette with a deeper citrus flavor than juice alone could give you.

Slice the fennel as thin as you possibly can. Paper-thin slices are tender and absorb the dressing, while thick chunks stay fibrous and tough. A mandoline makes this effortless if you have one.

Pro Tips

• Trim the fennel stalks and remove the tough outer layer before slicing. The inner layers are the most tender.
• Seed the orange quarter before blending. Stray seeds make the dressing bitter.
• Toss the salad right before serving. Fennel holds its crunch well, but sitting in acid for too long softens it past the point of pleasant.

Variations

• Add shaved Parmesan or crumbled goat cheese for a richer salad.
• Toss in thinly sliced radishes or shaved celery for extra crunch.
• Swap dill for fresh tarragon, which pairs beautifully with both fennel and orange.